Dough Lamination Also known as dough sheeting and dough folding What is Dough Lamination? Dough Lamination refers to the process of creating multiple, separate layers of dough and fat when making pastry. Under the lamination concept, the dough is wrapped around the fat, and then rolled out and folded over on itself [...]
Pastry Shortening Also known as roll-in or fill-in fat for laminated products What is Pastry Shortening? A pastry shortening is a firm yet malleable specialty fat used in laminated bakery products. It is made of solid and liquid fat blends at a precise ratio or solid fat index (SFI). It can be [...]
Croissant What is a Croissant? A croissant is a laminated, yeast-leavened bakery product that contains dough/roll-in fat layers to create a flaky, crispy texture. Croissants belong to the Viennoiserie or pastry category of baked goods along with brioche, Danish and puff pastries. A croissant usually contains normal levels of salt, yeast and [...]
Pastry Flour What is Pastry Flour? Pastry flour is a powder produced from milling soft white or soft red wheats. This type of flour usually has low absorption and little mixing tolerance. Its properties are intermediate between bread and cake flours. It is used to make:1 Laminated products (e.g. croissants, Danish and [...]
